Ramos Gin Fizz
Sweet and Super Creamy
60ml Old Tom Gin
15ml freshly squeezed lemon juice
15ml freshly squeezed lime juice
20ml sugar syrup
a few drops of orange flower water
3 drops of vanilla extract
25ml single cream
1 egg white
Soda water to top up
Orange peel to garnish
Put everything except the egg, soda and garnish in shaker with ice and shake until cold.
Strain the cocktail to remove the ice and put back into the cocktail shaker with the egg white.
Shake vigorously to emulsify the egg white and to create a foam.
Tip into your glass without straining.
Top up with soda and garnish with your orange peel.
Hints and Tips
Orange blossom water can be rather potent. Go easy and have a taste before you add your egg to the shaker. Adding a bit more is a lot easier than trying to take some out!
The method I have given above involves a "reverse dry shake" method, which I found out about here. Technically you can get a froth by shaking all ingredients except the garnish without ice first for 30 seconds, then shake with ice. This is less fiddly as you don't have to strain back into the shaker, but be careful not to undo your hard work getting a good froth when you then add the ice!